Effects of Lipid Species on Properties of Starch in Cookie Model

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  • クッキー様菓子中の澱粉特性に及ぼす各種油脂の影響
  • クッキーヨウ カシチュウ ノ デンプン トクセイ ニ オヨボス カクシュ ユシ ノ エイキョウ

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Abstract

Cookie models were prepared using 3 species of commercial lipids (butter, diglyceride (Econa), triglyceride (canola)) and 2 species of reagent grade lipids (triolein, tripalmitin), and the effects of these lipid additions on the properties of and starches in cookie models was examined.<BR>(1) SEM images showed that starch granules in cookie models are embedded in lipids. The shape of starch granules was similar among lipid species.<BR>(2) Enthalpy of the starches separated from cookie models was less than that of raw wheat starch on DSC analysis, but changes in enthalpy were small. The results suggest that the crystal region in starches separated from cookie models scarcely changed. Gelatinization properties of the starches separated from cookie models were relatively similar among lipid species.<BR>(3) The values of λmax and blue value of the starch samples obtained with iodine color reaction were lower than those of raw wheat starch. High molecular peak in GPC profiles of starch samples were also smaller than that of raw wheat starch. However, the degree of decomposition differed and the extent of peak change widely differed among lipid species. These results suggest that amylopectin in the starch samples of cookie models were primarily decomposed in the baking process.<BR>(4) Viscosity of the starch samples obtained from RVA patterns was lower than that of wheat starch in all cases. However, the order of viscosity among lipid species differed from the order of decomposition extent among lipid species. These results suggest the existence of another factor affecting the viscosity of starch, such as the ability to form inclusion complexes with lipids.

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